Keto Meringue Cookies
Light, airy, and perfectly crisp — these sugar-free meringue cookies melt in your mouth while keeping carbs to a minimum. A delicate, elegant treat ideal for any keto dessert table.
Ingredients
- 4 large egg whites room temperature
- ½ cup powdered erythritol or allulose
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract or almond, peppermint, or lemon
- Pinch of salt
- Optional Add-ins
- 1 tablespoon unsweetened cocoa powder
- A few drops of food coloring
- Sugar-free chocolate drizzle
Instructions
- In a clean bowl, beat egg whites on low until foamy. Add cream of tartar and salt.
- Gradually add powdered sweetener, one tablespoon at a time, while beating on medium-high speed.
- Continue until stiff, glossy peaks form (6–8 minutes).
- Beat in vanilla or other extracts. Gently fold in cocoa or coloring if desired.
- Pipe small swirls onto the baking sheets using a piping bag.
- Bake for 1 hour, then turn off oven and let cookies sit inside with the door slightly open for 30–60 minutes.
- Cool completely before storing.
Notes
Use clean, grease-free tools — any fat prevents proper whipping.
Avoid making meringues on humid days to keep them crisp.
Store in an airtight container for up to 7 days or freeze for 2 months.
Avoid making meringues on humid days to keep them crisp.
Store in an airtight container for up to 7 days or freeze for 2 months.